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This blog is dedicated to my mother who is my biggest inspiration and a true magician in the kitchen. The two of us have spent many memorable days together cooking up different things.
Most of the recipes that you'll find here are my own. And some are my family's or bits and parts of several recipes that I find on the net.

We had a beautiful sunny day today. Had a great big breakfast at Roxy's Diner in Fremont... and came home to this! The original sa...

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Saturday, November 14, 2009

Ravioli

Ilmiocibopreferito è Italiano!

pic of finished dish soon! bad lighting right now!

(prep time 45 mins)
(serves 2-3 ppl)

I think the Italian's have nailed it!
I LOVE pasta!
I have been wanting to make raviolis for a long time now! Finally today I was able to get these lovely fresh pasta sheets from De Laurenti in Pike place market. They had three different kinds plain, spinach and pumpkin! I got two plain and one spinach.

I wanted something with Gorgonzola cheese and a brown butter sauce. So I searched the net and the first one that shows up is a recipe by EmerilLagasse. How perfect is that? It isn't very often that you find exactly what you want on the first link that appears. I think he is a great chef and wouldn't mess with his recipe but I was short on some ingredients so this is a variation of Emeril's. Here is a link to the original source.
And I should prolly mention that De Laurenti also has some mouth watering pasta recipes on their website!

Mix all these ingredients together with a fork until they are smooth (small little bumps are OK). Gorgonzola needs a little work the other two cheeses are very soft and mix effortlessly.Metodo

First I folded the pasta sheets gently like paper to make marks for equal size boxes.
Then I used the back of my knife to gently draw along the fold lines to see each box clearer (you can see the lines in the picture below). I did that on all pasta sheets.
Then I smeared a little of the cheese mixture right in the middle of each box.
Leave a little space on all four sides of each box so that it can be sealed.
Moisten the edges (all the bare parts of the pasta that you see in the picture) with a little water, use your fingertip.
Lay another pasta on top and press along the edges to seal and then cut with a knife or pasta cutter. I like cutting with a knife because I feel the straight edges look more rustic!
You have just created cheese filled pillows called raviolis :-)
I pinched the sides of each to make sure it was sealed before boiling.

Boil a pot full of water and salt.
Bring it to roaring boil and gently drop your raviolis in one by one.
Fresh pasta cooks very quick. Boil for 8 mins, drain, your raviolis with be perfectly eldente!

Sauce

I have to admit this sauce doesn't sound very healthy :-)
However once in a while should be fine.
Butter 3-4 Tbs
Sage 1-2 leaves
Flour 1/4 tsp
Salt
Pepper

Heat a non stick pan.Add butter and sage and melt over med high heat until it turns dark brown in color. It takes less than 2 mins for butter to reach this stage so keep an eye on it and swirl your pan once a while.
Sprinkle some flour in the hot butter.
Season with salt and pepper.
Pour over raviolis, toss!Buonappetito!